Basic Dairy Free Sponge Cake Recipe for Your Favorite Toppings

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The traditional sponge cake is naturally dairy free and made simply with eggs, sugar and flour. The eggs do all the heavy lifting, so no baking soda or baking powder is needed. And no fat is used either (adding butter makes it a butter cake, and adding oil makes it a chiffon cake). Dairy-free sponge cakes are a bit denser than angel food because you use both egg yolks and whites (no waste!), But they are still relatively light and chewy.

Basic Dairy Free Sponge Cake Recipe, Ready for Your Favorite Toppings

Basic dairy free sponge cake, ready for your favorite toppings

This particular version is a sponge cake, because the sugar is mixed with both the whites and the yolks for a cake that holds its shape a little better. Classic sponge cake does not contain any added flavor, as it is meant to be a base for toppings and flavors. Here are some popular ways to enjoy a dairy free sponge cake:

  • Top or layer the cake with dairy free coconut whipped cream Where whip of the trade and fresh fruit. Add Strawberry sauce for a more refined dessert.
  • Drizzle the cake with syrup or flavored liqueur (holes are optional). It’s called sponge cake for a good reason. It absorbs flavors like a sponge!
  • Serve garnished with seasonal fruits and custard without dairy products.
  • Bake the cake in a jelly roll pan and use it as the base for a dairy free jelly roll cake. You will need to reduce the cooking time, which can be anywhere from 12 to 20 minutes.
  • Enjoy it like a classic two-tiered, dairy-free sponge cake stuffed with jam and dairy free frosting.
  • Simply sprinkle the cooled cake with powdered sugar. It’s still damn good on its own!

Basic Dairy Free Sponge Cake Recipe, Ready for Your Favorite Toppings

Special Diet Notes: Basic Dairy Free Sponge Cake

By ingredients, this recipe is dairy free / dairy free, nut free, peanut free, soy free, oil free and vegetarian. If you confuse eggs and dairy products, you are not alone! See this post: Are eggs dairy products ?.

Basic dairy free sponge cake

Author:

Recipe type: Dessert

Food: American

  • 6 eggs
  • teaspoon cream of tartar (see note below)
  • 1 cup of sugar, divided
  • 1 cup cake flour (see all-purpose option below)
  1. Preheat your oven to 350 ° F and cut two pieces of parchment paper to fit the bottom of two 9-inch round cake pans.
  2. Separate the eggs by putting the whites in a large mixing bowl and the yolks in a small mixing bowl.
  3. Add the cream of tartar and ½ cup sugar to the whites and beat with a mixer or hand mixer (you can use a whisk, but it’s an exercise!) Until steep peaks form.
  4. Add the remaining ½ cup of sugar to the yolks and beat or whisk until very thick and light yellow in color.
  5. Gently fold the egg yolk mixture into the egg whites.
  6. Gently stir in flour, ⅓ cup at a time, until blended. Do not over mix.
  7. Pour the batter into your prepared cake pans.
  8. Bake cakes for about 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
  9. Let the cakes cool for a few minutes in the molds, before removing them carefully and removing the baking paper. Let the cakes cool completely.
Cream tartare: It helps stabilize egg whites and prevent over-mixing, making it easier to get and maintain stiff peaks with egg whites. If you don’t have one on hand, you can omit it.

All-purpose flour option: Substitute ¾ cup + 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch for cake flour. Mix the two ingredients well before adding them to the recipe.

Portion: 1/12 cake Calories: 132 Fat: 2.3g Saturated fat: .7g Carbohydrates: 24.9 g Sugar: 16.9 g Sodium: 31mg Fiber: .3g Protein: 3.9g

3.5.3229

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